Preheat oven to 375F. Line a half sheet pan with parchment paper. Set aside. In a large bowl, whisk flour, sugar, baking powder, and salt. Add butter. Using a pastry blender, cut in butter to flour mixture until crumbly.

In a small bowl whisk together cream, mashed banana and vanilla. Add wet ingredients to flour mixture. Stir with a fork or rubber spatula until it starts to come together and forms large clumps. Add chocolate chips or chunks.

Knead dough until most of the dry ingredients are incorporated. Turn dough onto a lightly floured counter and pat into rectangle, about 15x3-inches wide. Using a sharp knife or bench knife, cut the rectangle into 12 wedges or triangles.

Place wedges evenly spaced on baking sheet. Bake 15-20 minutes until golden and baked through. Cool completely or until just warm before glazing.

Glaze Whisk together all ingredients until smooth. Thin with extra water or milk, if needed. Drizzle glaze evenly over scones. Serve immediately or store in an airtight container for 1-2 days.